Ingredients
2 whole, 1½ – 2″ thick beef filets bring to room temperature (30 mins on counter)
salt and pepper to taste
1 whole red, yellow, or orange pepper, sliced into strips
1 medium red onion, sliced
2 cloves garlic, minced
1 lb. penne pasta I prefer Barilla brand
Tequila Lime Sauce
½ C white tequila
3 T fresh lime juice about 1-2 limes
1 C heavy cream, divided
1 T cornstarch can substitute with flour
¼ C parmesan cheese, freshly grated
1 tsp kosher salt
⅛ black pepper
4 T butter, room temperature
2 Comments
Ingredients
2 whole, 1½ – 2″ thick beef filets bring to room temperature (30 mins on counter)
salt and pepper to taste
1 whole red, yellow, or orange pepper, sliced into strips
1 medium red onion, sliced
2 cloves garlic, minced
1 lb. penne pasta I prefer Barilla brand
Tequila Lime Sauce
½ C white tequila
3 T fresh lime juice about 1-2 limes
1 C heavy cream, divided
1 T cornstarch can substitute with flour
¼ C parmesan cheese, freshly grated
1 tsp kosher salt
⅛ black pepper
4 T butter, room temperature
Sounds and looks bomb